A great breakfast or brunch isn't complete without a hot stack of pancakes doused in warm maple syrup. Nothing compares to these mixes; delicious and good for you! Made with freshly ground blue corn meal, the natural sweetness of the corn allows Kenyon's Grist Mill to omit sugar, making these stone ground blue corn pancakes a healthy and tasty choice. All of Kenyon's Grist Mill mixes are made with non-aluminum baking powder. A grist mill is a grain mill that turns whole berries of grain or whole kernels of corn into meal or flour. At Kenyon's Grist Mill in West Kingston, RI, they still do it the old-fashioned way and continue to use the original granite millstones quarried from Westerly, RI. These huge stones produce the exceptional texture and quality not found in modern, steel ground flours. Single pass stone grinding also preserves the vital, natural nutrition of the grains. Kenyon’s offers the ingredients that health conscious consumers are searching for - ground the simple, old-fashioned way of long ago.

Kenyon's Grist Mill is nestled along the banks of the Queen's River in the village of Usquepaugh. They are the oldest manufacturing business in Rhode Island, and the second oldest continuously operating business in the state. Although the current building dates back to 1886, we've been grinding meals & flours continuously on site since 1696. Kenyon's Grist Mill is always looking for new sources of locally grown grain, especially the rare crop of Rhode Island Flint Corn. Although they try very hard to purchase grains as local as possible, it is also important to consider the farming methods used. As always, they do not use, or source grain with any additives, pesticides or preservatives.

Everyone loved this - the instructions make for a slightly loose batter, so I might add less water next time. We also cooked up some of the batter in the waffle iron, which was very good. The cornmeal gets crispy quick, so pull the waffles a little earlier than usual.